Sugar-Free Snickers Ice Cream

I’ve been sitting here with a blank screen for about an hour (I’ve also been shopping for new oven mitts, though, so I haven’t just been sitting here) because I just don’t know where to start with this Snickers ice cream.

I’m trying to find a way to poetically explain that this might be the best damn ice cream I’ve ever had, vegan or otherwise.

I’m trying to sound calm and/or intelligent while I tell you that the date-based caramel swirling throughout the creamy part is particularly mind-blowing.

I want you to think that the only word to describe my way with words is “gifted“… as I begin to describe that every bite of this peanut buttery, nougat-like ice cream filled with chocolate chips and peanuts is just so good!!

Sigh. If you can’t marvel over my witty, yet eloquent (*she said sarcastically*), writing, then at least marvel over the fact that all of this goodness is sugar-free and vegan. A very creamy caramel sauce made from dates and coconut milk not only sweetens the base of the ice cream, but the ice cream itself is marbled with streaks of this luscious sauce. I mixed in sugar-free chocolate chips (the brand I used is sweetened with stevia) and also used the same chips to make the Magic Shell chocolate sauce I poured over it. No freaky blood sugar roller coasters over here.

All of these flavors add up to one very Snickers-inspired ice cream. When your spoon breaks through the chocolate shell and into the nougaty ice cream laced with caramel, chocolate chips, and peanuts, you’ll understand why I’m struggling to do this wonderful dessert justice. Plus, it’s hard for me to look at these photos because I know there’s no more left. How about this: You make it (and invite me over to share) and then you try to describe it. Deal?

Start by making the caramel date sauce. In a food processor, combine the sauce ingredients and process until smooth. Add 1/4 teaspoon of salt and process until combined. Transfer to an airtight container and chill until ready to use.

In a blender, combine the coconut milk for the ice cream, the 1/2 cup of caramel date sauce, peanut butter, almond milk, arrowroot powder, coconut oil, and almond extract. Blend until smooth. Chill the mixture for at least 1 hour.

Once fully chilled, use the mixture in your ice cream maker according to machine instructions. Let it churn until it is the consistency of soft serve. Add in the chocolate and peanuts and let churn until incorporated. Turn your machine off.

In a metal loaf pan, spread a thin layer of ice cream. On top of that layer, spread a layer of caramel sauce. Spread another thin layer of ice cream (it's okay if it's patchy). Spread another layer of caramel sauce. Spread out the remaining ice cream.

You can serve immediately or let it harden in the freezer. To freeze, place a piece of parchment paper on top of the ice cream (this will prevent freezer burn) before covering with plastic wrap. It should be ready to eat after a couple of hours. It will keep in the freezer for 7 to 10 days. You may need to let it thaw for 5 to 10 minutes before serving. Enjoy!

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What dessert would you love to see a sugar-free, vegan version of? Do you have any desserts that you already use healthy sweeteners in?

WOW this looks sooooo amazing!!! I absolutely cannot wait to make this! I’m going away for the weekend but now I almost don’t want to just so I make this ice cream haha. I will definitely be making this as soon as I’m back!!

Hi there, I’m so happy to have found you! Quick question: I try to avoid canned goods because of BPA. Can I use the organic coconut milk from the refrigerated section of the grocery store? I’m not sure if this is considered full fat, and if it would work in an ice cream maker. (Secondary question: do you have a canned version that you know is BPA free?) Thanks!

Hi Tara- I totally understand your concern. I do my best to only use BPA-free brands. Native Forest is a good brand that uses BPA-free cans. The kind in the refrigerated section is not nearly as creamy (it’s more similar to soy or almond milk). It will result in a very hard and icy ice cream. I would try Native Forest. Good luck!

I totally tried this after she posted the recipe and it is every bit as amazing as she describes!!!! I did use the glass, and it worked, however it didn’t stay creamy. I think that is because it’s not eaten right away, however, so it hardens more in the freezer. But we didn’t care. So yummy!! Enjoy your ice cream maker!

This looks unreal! Date is my favourite substitute for sugar. I am not much of a stevia person, I don’t like the aspartame-like after-taste, but I’ve never tried it in chocolate. I think that might be alright. An ice-cream maker is not on my ever-growing list of kitchen utensils to buy!Lovlie recently posted…When The Munchies Attack

I think I should have added the water to the sauce as mine is very thick. (but so freaking good!) And I split the difference on the sauce. Everything is chilling in the fridge now so I’ll let you know how it turns out.

I can say that everything is delicious as it is and I had a hard time not eating the Snickers base right out of the blender. Really looking forward to this as we are having a holiday here in Germany and it is so hot, this recipe came at the perfect time!

Hi Carla, I am so sorry for the confusion. I’m not sure where my mind was at when I was writing the directions, but they have been fixed and are now correct. I hope you enjoy the ice cream! Thanks so much for commenting. 🙂

It still turned out delicious!! My sauce definitely wasn’t as pourable as your pics but that isn’t necessarily a bad thing.I understand your lack of words to describe this heavenly stuff. And just wait until you get to season 5 of Archer. I have watched the 1st episode of season 5 half a dozen times. Best. Episode. Ever!

I haven’t tried this method, but it seems like the best method I’ve seen so far. Follow the steps up until step 5. Then layer the mixture with the caramel as described in my instructions. Cover with parchment paper, then plastic wrap and freeze for 3 to 4 hours. Good luck!

Hi! Do you ever have any trouble with this or any of your ice cream recipes that call for full-fat coconut milk, with the cream separating out during the freeze into little grains? Any idea what I may be doing wrong or what I can do to correct it? The flavor is spectacular but my texture doesn’t match yours. Thanks in advance!